Lots of meat eaters can agree on one thing, nothing beats a tasty, juicy steak.
But sometimes cooking the perfect steak can be a little tricky, with the meat often tasting much better when you eat out compared to taking on the task yourself.
Thankfully, Jamie Oliver has shared his top tip to help you cook the perfect steak, with the celebrity chef promising his method will mean "no more tough steak". Jamie recommends using a flat iron - also known as a feather blade - to help prepare the meat as it has the perfect fat marbling.
But first, the TV chef recommends removing the sinews before cooking. Following Jamie's cooking method, you must put oil over the steak, with the chef explaining that he had a "thick-bottomed pain on very high heat".
Rub the steak to coat the meat in oil before going "heavy on the pepper, heavy on the salt" on both sides, patting the steak, reports the Mirror.
The chef suggests putting "little oil" into the pan before adding in the meat. Jamie also says it is key to take the steak out the fridge at least an hour before cooking, otherwise the meat may be tough.
He said: "Turn it once a minute, every minute", he shared, saying people should cook the steak to medium rare for best results. Being equal with both sides keeps the moisture in the middle."
The method will help keep the steak as juicy as possible .
The TV chef also urged people to head to the butchers instead of the supermarket for their meat, so you can cook a "double steak", instead of one that is thinner.
Jamie then suggested rubbing the steak with garlic to add a little flavour as well as coating in butter. "That sweetness of the butter is really beautiful", he said.
Other seasoning such as thyme, rosemary and oregano can help heighten the flavour, with Jamie seen "whipping" the steak with thyme.
Cook the steak for three minutes on each side before leaving to rest for two minutes, Jamie says. The chef then showed off the perfect steak, slightly pink in the middle and super soft looking.
Jamie shared the costs, stating that the meat was £17 a kilo, rather than over £50 for a fillet - often experienced when eating out.
"That is where it's at," Jamie gushed after tasting a slice of the meat.
People took to the comments to share how good they thought the steak looked.
One said: "Never heard of feather blade steak! Thanks for sharing your tips".
Another said: "Why do they teach you to only turn steak once? The minute method makes more sense. Thanks for the tip!"
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